Protein Pasta Salad

Name: Protein Pasta Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 2½ tsp Salt; 300 g Chickpea Pasta; 1¼ lb Chicken Breast; ½ tsp Black Pepper; 3 tbsp Olive Oil; 1 Lemon; ½ oz Fresh Parsley; 1 tsp Dijon Mustard; 10½ oz Cherry Tomatoes; 1 Cucumber; 3½ oz Feta

By Eatpace

Chickpea pasta, grilled chicken, tomatoes, cucumber and feta are tossed in a lemon-herb dressing. The salad holds up well for a next-day lunch.

Total: 30 min; 15 prep · 15 cook
Serves: 4; Scale it below
Calories: 636; kcal per serving
Protein: 54g; per serving

Plan this dinner Jump to recipe

Chickpea pasta salad with grilled chicken, cherry tomatoes, cucumber, feta and parsley.

30 min

Method

6 steps 15 min prep · 15 min cook

Prep

Step 1. Bring a large pot of water to a boil. Add most of the Salt and the Chickpea Pasta; cook until tender, following the package, about 8 minutes. Drain and rinse under cold water.
Step 2. Meanwhile, season the Chicken Breast with the rest of the Salt and the Black Pepper. Rub with half the Olive Oil.
Step 3. Heat a grill pan over medium-high heat. Grill the chicken, turning once, until browned and no longer pink in the center, about 10 minutes. Transfer to a plate.
Step 4. Let the chicken rest for 5 minutes, then cut into bite-size pieces.
Step 5. Meanwhile, whisk the Lemon juice, Fresh Parsley, Dijon Mustard and the rest of the Olive Oil in a large bowl.

Finish & serve

Step 6. Add the drained pasta, chicken, Cherry Tomatoes, Cucumber and Feta to the dressing. Toss and serve.

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Tips

Good to know

Check the chicken at its thickest point; it is safe when it reaches 165°F.

Leftovers

Refrigerate leftovers promptly in a covered container for up to 3 days.

Swap it

Leave out the feta for a dairy-free salad.

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